Description
A lectin-free alternative to oats porridge and a great plant-based breakfast option.
Ingredients
- 1 heaping cup pre-cooked millet (check the post above for instructions on how to pre-cook millet)
- about 2/3 cup unsweetened hemp milk / or other non-dairy milk, like coconut milk
- 1 teaspoon or more cinnamon powder
- pinch of salt
- 2 teaspoons nut butter
- 1 teaspoon vanilla extract
- about 1/4 cup sliced, blanched, toasted almonds
- a small handful of berries / seasonal fruits
- 1/2 teaspoon Yacon Syrup or another natural, zero-calorie sweetener
- Optional: Lion’s Mane (or any mushroom powder you like), cacao nibs, grated chocolate, coconut flakes
Instructions
- In a saucepan, mix the pre-cooked millet with 1/2 cup milk and reheat on the stove, on low to medium heat. Once hot, start adding the rest of the milk. You can add as much as you need to reach your favorite consistency.
- Turn the heat to the lowest, and add the vanilla, half of the almonds, the coconut oil, the nut butter, cinnamon, and salt.
- Mix it all, and add more milk if you feel is too thick. Add the mushroom powder if using, and mix well.
- Add the porridge to serving bowls, sprinkle with more cinnamon, the rest of the almonds, a few berries, and a drizzle of Yacon Syrup.
Notes
To cook millet in a pressure cooker: toast 1 cup of millet until fragrant, 2 to 4 minutes, using the sauté option if available, add 2 cups of water, and pressure cook for 10 minutes. Let the pressure release naturally. Store in the refrigerator for a few days and use to make millet porridge.
To cook millet on the stove (for porridge): toast one cup of millet, add 4 cups of water, bring to a boil, reduce the heat to low and simmer until all the water is absorbed, for about 30 minutes. Cool and refrigerate.